Arugula Tomato Salad With Feta And Walnuts Food

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ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

  • Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  • Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ARUGULA TOMATO SALAD



Arugula Tomato Salad image

Arugula Tomato Salad is a simple and healthy salad that goes with any main course. Delicious dressing includes lemon zest, olive oil, and Balsamic vinegar. It's a great basic recipe that's highly adaptable and versatile. There are only 7 ingredients and it takes only 15 minutes to make! Perfect to serve with grilled, roasted, and cooked meats, such as chicken, pork, beef, lamb.

Provided by Julia

Categories     Salad

Time 15m

Number Of Ingredients 7

3 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons lemon zest
5 oz arugula
1.5 cup cherry tomatoes (each sliced in half)
1/4 cup Parmesan cheese (grated)
1/4 cup Pine nuts (lightly toasted)

Steps:

  • In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest.
  • In a large bowl, combine arugula and cherry tomatoes (each sliced in half).
  • Drizzle the dressing over the salad. You don't have to use all of the dressing. Drizzle as much or as little as you prefer.
  • Top with grated Parmesan cheese and lightly toasted pine nuts.

Nutrition Facts : Calories 139 kcal, Carbohydrate 5 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRANBERRY, FETA AND WALNUT SALAD



Cranberry, Feta and Walnut Salad image

Make and share this Cranberry, Feta and Walnut Salad recipe from Food.com.

Provided by Graybert

Categories     Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)
1 cup dried sweetened cranberries
4 ounces crumbled feta cheese
1/2 cup walnut pieces, toasted
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Toss greens, cranberries, cheese and walnuts in large bowl.
  • Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
  • Gradually add oil, whisking constantly until well blended.
  • Pour over salad; toss to coat.
  • Serve immediately.

ARUGULA SALAD WITH TOMATOES



Arugula Salad with Tomatoes image

Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
2 cups baby arugula
1 pound plum tomatoes, cut into wedges
1/4 cup drained baby green peperoncini
1/2 cup Kalamata olives, pitted
1/2 red onion, thinly sliced
1/8 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Whisk vinegar and oil in a bowl until emulsified. Put arugula, tomatoes, peperoncini, olives, and onion into another bowl. Drizzle with dressing; toss to combine. Season with the salt and pepper.

Nutrition Facts : Calories 209 g, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 469 g

ARUGULA & TOMATO SALAD WITH FETA AND WALNUTS



ARUGULA & TOMATO SALAD WITH FETA AND WALNUTS image

Categories     Cheese     Leafy Green     No-Cook     Quick & Easy

Yield serves 2

Number Of Ingredients 14

1-2 vine ripened tomatoes
2 cups arugula (about two handfulls)
1/4 cup crumbled French Feta Cheese
Sweet White Onion (about 3 thin slices)
handfull of whole walnuts
Balsamic Dressing:
Approx. 3/4 cup Canola or Olive Oil
1/4 cup Balsamic Vinegar
1 teaspoon white sugar
pinch cardommom
pinch lemon pepper
pinch thyme
pinch salt
pinch pepper

Steps:

  • Begin with a nice sized serving platter. Slice 1-2 tomatoes and arrange on a plate. Spread handfulls of the arugula around the tomatoes. Sprinkle crumbled Feta Cheese over the greens. Next, top with rings of thinly sliced sweet onion and a handful of whole walnuts. Drizzle with Balsamic Dressing. To make dressing: Combine 3 parts Canola or Olive Oil to 1 part Balsamic vinegar. Add 1 teaspoon of white sugar, pinch of dried cardommon, pinch of thyme, pinch of lemon pepper, salt & pepper to taste. Shake vigorously. You can add other herbs if you like, just do it to taste!

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